Creamy Chicken Noodle Soup
- 1/2 onion, minced
- 1 t. garlic
- 1 cup sliced carrots (heaping)
- 1 C. sliced celery (heaping)
- 1/2 C. flour
- 12 C. chicken broth
- 2-3 cups cooked chicken (rotisserie)
- 1 bag egg noodles
Sauté onion, garlic, carrots in celery in olive oil, for 2-3 minutes. Add flour; cook a few minutes more. Add chicken broth, stirring. Slowly bring up to a boil while stirring and cook until veggies are almost done. Add chicken and egg noodles and cook 3-4 minutes more or until noodles are soft.
2 comments:
You once gave me this recipe and I make it at ton...I think of you every time.
how much olive oil? I am going to try this one tonight. It just seems like you're adding flour to a bunch of hot veggies - does that work?
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